Hello! Join me today to make these Vegan Raspberry Macarons, using the Italian method. These Vegan Raspberry Macarons are filled with a vegan raspberry buttercream.
I have been using the Italian method to make my vegan macarons. For my traditional Macarons, I use the Swiss method. But for the vegan ones, the only method I have ever tried is the Italian one. I am making a point to try new vegan macarons today using either the french, or the swiss methods.
I will let you know the results.
The reason why I am searching for a new method, is because, while I believe these macarons are great, and they were very delicious too, I am looking to improve them, to make them as good as my non-vegan macarons.
But I understand. It took me years of making macarons to get them to be just perfect in my eyes, which means there will be a learning curve with the vegan macarons as well.
If you want to check out some more vegan sweets recipes, click HERE.
And I will tell you some suggestions of some of my most popular vegan and gluten free dessert recipes:
- Beet Crystals Mini Vegan Cheesecake
- Banana Cashew Vegan Cake with Caramel Sauce
- Raspberry Vegan Bars
- Raspberry Vegan Cake
- Vegan Hazelnut Brownies
- Vegan Strawberry Cheesecake
If you want to check out some of my other Vegan Macarons, here is a list of the ones I’ve made so far:
They were all fantastic, specially the Vegan Salted Caramel macarons, which are some of my favorite macarons I’ve ever made in my entire life. So this is to show, I can have fabulous results using the recipe below. But that doesn’t stop me from searching for other methods, so I can learn and grow in my baking journey.
I should also say that this Vegan Raspberry Buttercream is one of the most delicious things in the whole world.
I used freeze dried raspberry powder to make it.
And I use this powder in many other recipes. If you don’t have use for such a big container of freeze dried raspberry powder, you can simply get one little bag of this, and process the freeze dried raspberries in a food processor. Just one of these little bags will do.
Freeze dried raspberries (and strawberries) are great snacks too, so I usually get them for my son, since they are his favorite, and they are a healthy snack, without any added sugar, etc.
Totally recommend them. Freeze dried berries will shake up your world, specially your baking world, since they are so easy to add to frostings, cakes, etc, without altering the consistency.
Whenever I used to make raspberry or strawberry buttercream, and I would add jam or preserves to the recipe, my buttercream would curdle, or get a weird consistency. With the powder, that doesn’t happen, and you get the wonderful taste of the delicious berries.
Anyway, that’s my recommendation for the day.
Anyway, I hope you enjoyed today’s recipe, and I hope you give these Vegan Raspberry Macarons a try!
Have a fantastic day, my wonderful baker friends!
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Vegan Raspberry Macarons
Vegan Raspberry Macarons made using the Italian Method, filled with vegan raspberry buttercream.
Vegan Macaron Shells
- 200 ml aquafaba chickpea water*
- 133 grams almond flour
- 133 grams powdered sugar
- 133 grams white sugar
- 40 ml water
Vegan Raspberry Buttercream
- 1 1/2 cup powdered sugar
- 2 tablespoons powdered freeze dried raspberry
- 1/2 cup vegan butter softened
Vegan Macaron Shells
- Place your aquafaba in a small saucepan. Bring it to a boil over medium heat. Let it reduce and thicken, while stirring from time to time to check the consistency, over medium low heat. You are looking for a gentle simmer.
- Once the mixture has reduced til about half, you can remove from the heat.
- The aquafaba should have kind of a slimy consistency, such as egg whites.
- Set it aside until it cools completely to room temperature.
- Measure out 100 ml of the prepared aquafaba. If you have any leftovers, store it in the fridge for up to 3 days.
- Sift almond flour and powdered sugar together in a bowl.
- Divide the aquafaba in half. Mix 50 ml of the aquafaba with the almonds and powdered sugar. Use a spatula to mix until this becomes a thick paste. Add food coloring at this point, if using any.
- Place the other 50 ml of the aquafaba in the bowl of a stand mixer.
- Start to mix on low, raising the speed gradually to medium-high.
- Whip aquafaba until it reaches stiff peaks. They won’t get as stiff as the peaks in the egg white meringue do. But you will be able to recognize it as a stiff peak, because the whisk will leave streaks in the meringue, and you’ll be able to identify some medium to stiff peaks in your meringue. The mixture will be white and fluffy.
- While the meringue whips, you want to move quickly to make the syrup.
- Mix water and white sugar in a small saucepan.
- Place a thermometer on the side of the pan.If your thermometer doesn’t reach, you might have to hold a thermometer in place while you cook the sugar syrup.
- Bring it to a boil over medium heat, until it reaches 245F. Don’t stir the mixture at all. You may rotate the pan if the heat isn’t being evenly distributed. Do it slowly. The problem with doing this is having the risk of forming sugar crystals, from the movement. Which is why it’s recommended you have a clip on thermometer to help you check the temperature of the syrup. If you have to hold the thermometer in place, make sure to move as little as possible, so you don’t form sugar crystals in your syrup. The temperature won’t take too long to get there. Once it reaches 245F remove from the heat.
- It’s best if the syrup reaches 245F at the same time as the aquafaba reaches stiff peaks. For that to happen, I always find best to start whisking the aquafaba first, and then quickly starting to make the syrup.
- Once the stiff peaks are reaches, and the syrup has cooked til 245F, you may turn the speed in the mixer to medium-low. Start to add the syrup to the aquafaba, with the mixer on. Try not to touch the sides of the pan. Try to pour it directly into the aquafaba.
- Raise speed to high once all syrup has been poured.
- Whisk on high speed for about 10 minutes.
- Once mixture looks glossy, fluffy, and has reached stiff peaks, your meringue is ready to go.
- Pour meringue over almond flour paste. Mix with a spatula, doing a J-fold, until incorporated. A J-fold is when you fold coming down through the middle of the bowl, drawing a letter J with your spatula, and just consistenly do that motion, stopping to scrape the spatula every once in a while.
- It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have to have a couple failed batches before you get this right.
- First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
- If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion.
- Once you’ve piped as many 1 1/2” circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Let your trays sit for a while so the shells will dry out a little bit. This vegan macaron batter takes longer to get dry than my regular French macaron, using the Swiss method. But probably around 30 min-1 hour depending on how humid the day is. You’ll know they’re ready to be baked when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 210F.
- Bake one tray at a time.
- Bake for 6 minutes, rotate tray.
- Bake for 6 more minutes, check if it needs to be rotated again. You will know if it needs to be rotated again depending on how the macarons are baking. Take a look at them, if one side seems taller then the other, maybe you have to rotate the tray again.
- Bake for a total of 30 minutes. Really keep an eye out, checking to see if it’s baking evenly. Your oven might be very different than mine.
- When baked, the macarons will have a deeper color and formed feet.
- Turn the oven off after the 30 minutes, and leave macarons in there for another 20 minutes.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
Vegan Raspberry Buttercream
- Sift powdered sugar and freeze dried raspberry powder together.
- Cream butter at a medium speed with an electric mixer for 45 seconds, until creamy.
- With the mixer off, add powdered sugar and freeze dried raspberry powder to the bowl. Mix on low until combined.
- Raise speed to medium high and cream for 30 seconds until creamy. If mixture is too runny, add more powdered sugar and mix until you achieve the perfect consistency.
- Place frosting inside of a piping bag fitted with a small tip of choice. Pipe a small amount of filling on each bottom shell. Top with another shell. Make sure to let them mature in the fridge overnight before serving.
For the decoration
- To make the speckles on top, I mixed some pink and burgundy food coloring with a drop of vodka (needs to be a liquid that evaporates quickly, because if you use water, you might damage the macaron shells). And I used a brush to dip into the diluted food coloring, and with a fork, I did quick motions with the brush against the fork, which created those speckles on the macarons.
- These will keep for quite a while. You can keep them in the refrigerator for 1 week, or in the freezer for up to a month.